Velvety Butternut Squash Soup Recipe

Name: Velvety Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock; 4 cups butternut squash, cut in cubes; 3 large carrots, chopped; 1 small onion, diced; 5 stalks celery, diced; 1 garlic clove, minced; 1 teaspoon curry powder; 1/4 teaspoon ginger; 1/8 teaspoon cinnamon; 1 (15 ounce) can evaporated milk; olive oil; salt; pepper

Servings: persons

4 cups chicken stock
4 cups butternut squash, cut in cubes
3 large carrots, chopped
1 small onion, diced
5 stalks celery, diced
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1 (15 ounce) can evaporated milk
olive oil
salt
pepper

1
Arrange squash and carrots on a large baking sheet.
2
Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
3
Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
4
Add in spices, and cook 1 min longer; remove from heat.
5
When squash and carrots are roasted, add to stock pot.
6
Add in broth, cover, and cook over low heat about 20 minutes.
7
Working in batches, run soup through a blender, or use an immersion blender until smooth.
8
Can be served with a dollop of Greek yogurt and pumpkin seeds.

2133

kcal

Calories

194

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups chicken stock, 4 cups butternut squash, cut in cubes, 3 large carrots, chopped, 1 small onion, diced, and more.

Yes, Velvety Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Velvety Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions